CURED LA BELLE FARMS FOIE GRAS TORCHON
Serves Six to Eight
Adapted from West Coast Prime Meats Cooks © 2015
- One lobe A grade La Belle Farms foie gras
- One tablespoon Hobbs Pink Curing Salt*
- Two pounds Foie Gras Aging Salt (see recipe)
- Plastic wrap
- One piece of cheesecloth, 12" x 12"
- Butcher’s twine
* This ingredient should not be ingested raw. Please keep away from young children.
- Rest the lobe of foie gras at room temperature for two hours. It should be workable, pliable and feel like soft play-doh.
- Place the foie gras top side down on a cutting board and gently break open the lobe, down the center, exposing the main veins. With a toothpick or a skewer, gently pull on the larger thicker pieces of vein. You will notice an intricate network of veins, vessels and blood. Take your time and remove these as intact as possible. At the same time, remove any large pieces of fat and connective tissue.
- When complete, dust the entire lobe of foie gras with the tablespoon of pink curing salt. Let the lobe sit in the cooler for 30 minutes to cure and get firm.
- Roll the foie gras in plastic film, top side down, pushing out air as you go. Twist tight both ends of the plastic wrap at the same time, squeezing the foie into a log two inches in diameter. Poke small holes in the plastic as you work, allowing air to escape. Place in the freezer for 45 minutes.
- When the foie gras is very firm to the touch, remove from plastic and roll in cheesecloth. Tie both ends with butcher’s twine, leaving a 12-inch tail on one end. Submerge the foie gras in the two pounds of aging salt and refrigerate for 24 hours.
- After 24 hours, hang the foie gras from a shelf in the refrigerator, where it will not be disturbed, for two weeks.
- To serve, remove the foie gras (now a torchon) from cheesecloth, lightly scrape a thin layer of oxidized outer “skin” from the torchon, exposing the slightly pink foie gras underneath.
Foie Gras Aging Salt
- Two pounds kosher salt
- Quarter-cup star anise
- Quarter-cup juniper berries
- Quarter-cup white peppercorn
- Two cups sugar
- Five bay leaves
- Five cinnamon sticks
Lightly crush cinnamon sticks, star anise, bay leaves, peppercorns and juniper berries. Add remaining ingredients and store.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Ernest and his team of up to 40 chefs turn out about 10,000 meals daily between students, faculty, the hospital, the hotel, the Coliseum and special events...